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Preheat oven to 450°. Shape dough into 16 (1 1/4-inch) balls. Working with 1 portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch circle on a floured surface. Spoon 2 tablespoons filling into center of each circle, compacting into an oval shape. Fold dough over filling to make a half-moon shape; press edges together to seal. Hold upright so seam is on top. Starting at 1 end, pinch dough seam between finger and thumb and twist seam into rope against filling, continuing to pinch and twist until you reach other end to seal. Sealed saltea should resemble a 4-inch-long football with roped crimping on top. Place on baking sheets lined with parchment paper. Repeat procedure with remaining dough and filling (cover salteñas to prevent drying).

Add 1 teaspoon warm water and egg white to remaining annatto butter, scraping pan to remove as much butter as possible. Brush mixture over salteñas. Bake at 450° for 18 to 20 minutes or until crust is set and filling is thoroughly heated. Let stand 5 minutes before serving.